Recent content by mnags

Can you explain this production schedule? How does it screw up the other brews if you're off by a day or two?

Thanks and good point, I always decant my starters anyway. I have a temp controlled ferm chamber so ferm temps won't be a problem either. Sent from my iPhone using Home Brew

Thanks. So you think I can expect the yeast to not be stressed from going in at over 100 then dropping the temp in the freezer? Sent from my iPhone using Home Brew

I just made a starter, but was tired and accidentally pitched the yeast when the wort was around 105 degrees. I put it in the freezer and got it down to 74 within 10-15 minutes. Did this kill yeast in that amount of time? Will there be off flavors because of this? Should I just make another...

When you first made the decision to go ahead with the brewery, what was your first step in the plan to go forward?

Do you self distribute or do you use/plan to use a distributor in the future? Is it difficult to acquire accounts in a market like Chicago? Thanks for posting this thread, it has been interesting to follow. Lots of good info!

Yea that's a good point, never thought about that. I may have done that in the past but I'll keep it in mind going forward thanks.

Yea I use a measuring tube with the hydrometer. And thank Yooper, I'll try mashing at a slightly higher temp next time.

And I double checked the hydrometer and it is accurate.

I was fermenting at 63. Also, I was originally going for an imperial IPA and an OG near 1.080, that's why I mashed at a lower temp. I obviously didn't hit that OG but that's a different story..

It was all grain and mashed at 149.

I'm making an IPA with an OG of 1.066 and just racked to the secondary and it was 1.005 with an apparent attenuation of 92%. I added a starter of WLP001 and another vial of WLP001 because I wasn't confidant about the starter (it was my first attempt at a starter). I assume it does, but will...